French Toast Classic French Toast Recipe
Three slices of french toast topped with powdered sugar and butter, served with a side of pure maple syrup and homemade whipped cream.
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Ingredients
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French Toast
Toppings & Sides
Homemade Whipped Cream (makes ~1 cup)
Method
French Toast
- 1
Prepare custard
In a shallow wide bowl or pie dish, whisk together the 3 large eggs until smooth. Add 3 tablespoons whole milk, 3 tablespoons heavy cream, 1 teaspoon granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and a pinch of fine salt. Whisk until fully combined and slightly frothy.
- 2
Soak bread
Lay the 3 slices of thick-sliced bread in the custard one at a time. Let each slice soak 15–20 seconds per side (longer for very thick or slightly stale bread) so it absorbs custard but does not fall apart. Gently lift and let excess drip back into the bowl.
- 3
Heat pan
Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat the pan. The butter should foam but not brown.
- 4
Cook
Place soaked bread slices in the skillet without crowding. Cook 2½–3 minutes per side, or until golden brown and slightly crisp at the edges. Add the remaining 1 tablespoon butter to the pan as needed between batches to prevent sticking and encourage browning. Adjust heat to prevent burning — medium-low if browning too fast.
- 5
Keep warm
If cooking in batches or to keep all slices warm, transfer finished slices to a baking sheet and keep in a 200°F (95°C) oven for up to 20 minutes.
Homemade Whipped Cream
- 6
Chill a medium mixing bowl and beaters for 5–10 minutes (optional but helps whip faster). Pour 1 cup cold heavy cream into the bowl. Add 2 teaspoons powdered sugar and 1 teaspoon vanilla extract. Whip with an electric mixer on medium-high until soft to medium peaks form (about 2–3 minutes). Taste and add more powdered sugar if you prefer sweeter cream. Do not overwhip — stop when peaks hold shape but still look glossy.
Assembly & Serving
- 7
Place three slices of warm French toast on a plate, slightly overlapping. Top with a pat of unsalted butter (about 1 teaspoon per slice if desired). Dust the slices lightly with 1 tablespoon powdered sugar using a sieve or fine mesh.
- 8
Add a generous dollop (~2–3 tablespoons) of the homemade whipped cream to the side or on top. Serve immediately with a small pitcher or ramekin of pure maple syrup (about 2–3 tablespoons) for drizzling.
- 9
Enjoy hot. Leftover whipped cream can be refrigerated up to 24 hours; French toast is best served immediately.